Quote:
Originally Posted by Likeuhboss
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Boss, that's one hell of a calculator, thanks for sharing.
My recipe is not that complicated. I usaully serve about 65 to 70 servings with me serving the Jambalaya.
I use 30 lbs of meat (25 of pork, 5 of smoke sausage, 10 lbs of long grain rice and about 12 - 14 quarts of water.
I Fry my meat in a gallon of Lard and then remove the grease after frying and leave the Gramies at the bottom of the pot. Then brown my veggies, then when the onions start smelling sweet, I add the meat back and brown a little more. Add my water, season to taste, bring to a boil, add my rice, lower my fire a litte, enought to keep it simmering. Then when the water is almost gone on top, I cover and cook for 7 to 10 min on low low low fire.
Jamabalaya done.